White Fruit Cake

This post is sponsored by Dixie Crystals. All opinions are my own.

White fruitcake is a fun, colorful, delicious holiday dessert. This cake is full of candied fruits, nuts and is festive flavors. This recipe makes enough for a loaf to keep and one to gift.

The holiday season has arrived! One of our favorite parts of the season is to make sweet treats for our neighbors and friends. Some of our go-to’s are this mint chocolate chip fudge, potato candy, and this white fruitcake.

This fruitcake might look a little different than the traditional dark cakes. That’s because it uses white granulated sugar instead of dark brown sugar.

This recipe was first published in 1930 in “A Bag Full Of Recipes” cookbook. A nostalgic recipe that everyone is sure to enjoy.

Get the full recipe at Dixie Crystals White Fruitcake.

Ingredients

Fruit – This recipe uses candied pineapple, cherries (red and or green), and golden raisins.

Nuts – Slivered, blanched almonds. Shredded coconut is also added into this cake.

Dry ingredients – Sugar, all-purpose flour, baking soda, salt, and cream of tartar are needed.

Wet ingredients – Egg whites, milk, lemon and orange extract.

How to make white fruit cake

Find the full ingredient list and directions at Dixie Crystals.

Step one: Prepare the fruit by placing raisins in a bowl of water for about 10 minutes to let them plump up. Remove from water, dry and chop raisins, cherries, and pineapple.

Step two: Toss chopped fruit and almonds with a little flour. Set aside. Sift together flour, baking powder, salt, and cream of tartar.

Step three: Cream together shortening and sugar. Mix in flour mixture, extracts, and milk. Stir in fruit mixture and coconut.

Step four: Whip egg whites into stiff peaks. Fold into batter mixture.

Step five: Pour batter into 2 loaf pans that are coated with non-stick spray and lined with parchment paper. Bake for 1 hour or until a toothpick comes out clean.

Tips and tricks

Make sure to beat the egg whites into stiff peaks. This will take about 2-3 minutes with an electric mixer.
Chop fruit into small pieces.
Using parchment paper makes it easier to lift the loaf out of the pan but is not completely necessary. Just make sure to spray the pans with non-stick cooking spray.
This recipe makes 2 loaves.
If you prefer a boozy fruitcake, try drizzling a little bourbon over the cake once it’s finished baking.

How to store

This cake will last up to 4 days. Store in an airtight container or wrap with plastic wrap and keep at room temperature.

You can also freeze this fruitcake. Let the cake completely cool and then wrap in plastic wrap and then place in a freezer safe container or bag. You can also cut individual pieces and wrap them to be able to have a slice at a time.

Find the full white fruitcake recipe at Dixie Crystals.